Description
A vibrant, no-fuss pasta salad celebrating spring’s first vegetables. Packed with asparagus, peas, and a zesty lemon dressing, this dish is perfect for quick meals or gatherings. Fresh, nutritious, and endlessly customizable!
Ingredients
1 ½ teaspoons lemon zest
¼ cup fresh lemon juice
½ small shallot, chopped
2 teaspoons agave nectar or maple syrup
¾ teaspoon Dijon mustard
Pinch of sea salt and ground black pepper
½ cup neutral oil (e.g., avocado oil)
¾ lb asparagus, woody ends trimmed
1 cup shelled green peas (fresh or frozen)
1 lb small pasta (fusilli, farfalle, or orzo)
1 ½ cups cooked chickpeas, drained and rinsed
3 green onions, finely sliced
6–7 radishes, thinly sliced into half-moons
1 cup fresh parsley and mint, chopped
Instructions
Preheat oven to 400°F (200°C). Roast asparagus on a baking sheet for 12-15 minutes until tender-crisp.
Boil peas in salted water for 2-3 minutes until just tender; drain.
Cook pasta according to package instructions; drain and rinse with cold water.
In a small bowl, whisk together lemon zest, juice, shallot, agave, Dijon, salt, and pepper until combined. Slowly drizzle in oil while whisking to emulsify.
In a large bowl, combine cooked pasta, roasted asparagus, boiled peas, chickpeas, green onions, radishes, and herbs.
Pour dressing over the salad and toss gently to coat.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Swap chickpeas for black beans or skip for a gluten-free version.
Add cherry tomatoes or diced cucumber for extra freshness.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (1 ½ cups)
- Calories: 340
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g